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Published 2006
Large eggs were used in all the recipes in this book. If you use other sizes of eggs, go by weight, not quantity. A large egg yolk weighs about ¾ of an ounce, a large white about 1 ½ ounces. If desired, pasteurized egg whites are available for recipes that use uncooked egg whites (see Sources).
© 2006 Emily Luchetti. All rights reserved.